1 - Inspection
Aug 27, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority foundation; Observed a food employee cleaning a drip tray from the milkshake machine in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Redirected employee to 3-compartment sink who cleaned the drip tray at this sink instead.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Raw chicken in a set of drawer coolers and a container of sour cream in the bottom section of a prep cooler were holding above 41F; which were not under TPHC; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when TPHC (time as a public health control) is used. CDI - Ice was added to chicken containers to allow for rapid cooling; ensure all doors are fully closed on units. Repeat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B); Priority; Sliced cheese and coleslaw cups under time holding were not discarded at the 4 hour mark; new labels were added to existing containers. Also observed chopped chicken and cooked diced beef without time labels. If TPHC is used for up to a maximum of 4 hours: The food is marked for 4 hours past the point in time it was cut/opened. The food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control; The food shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; and unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI - Foods over 4 hours were voluntarily discarded and correct time labels added to the chopped chicken and diced beef.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B); Core; When tested during the inspection; the chlorine sanitizer solution concentration was less than the required minimum of 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at adequate concentrations and laundered daily. Replace sanitizer solution.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11(A); Core; The light is not currently working inside the walk-in freezer; therefore the entirety of the unit cannot be seen if the door is closed. Lighting Intensity shall be at least: 10 foot candles at a distance of 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. CDI - PIC has stated that there is a work order placed to fix the light.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Aug 27, 2026 · Original Source